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1
Place lentils in a saucepan with cold water to cover. Cook over a high heat until boiling, then boil for 10 minutes.
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2
In another frying pan brown the beef mince. Once browned add the onion, celery, carrot and the garlic. Cook over low heat for 5 minutes and stir in tomatoes.
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3
Drain lentils and reserve 300ml (1 1/4 cups) of the cooking liquid. If not enough cooking liquid top up with hot water.
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4
Add lentils to meat mixture, then dissolve the vegemite in the cooking liquid and stir into meat mixture.
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5
Add bay leaf and bring mixture back to the boil, lower heat and simmer for 20 minutes.
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6
Meanwhile make the topping.
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7
Place potato and parsnip in a saucepan and cover with water (lightly salted if you desire).
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8
Bring to the boil and cook for about 15 minutes or until tender.
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9
Drain into a bowl and mash together with the yoghurt and the chives.
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10
Preheat the grill (Broiler).
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11
Remove bay leaf from meat mixture and divide the mixture among 4 2 cup capacity ramekins.
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12
Spoon or pipe the potato/parsnip mash over the top and sprinkle with parmesan cheese.
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13
Place under the griller for a few minutes or until the potato topping is nicely golden.
